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Entries in Chicken (51)

Sunday
May042014

Buffalo Chicken Burgers with Spicy Celery Slaw

Buffalo Chicken Burgers

Summer is quickly approaching, which means I need to beef up my collection of burger recipes for causal cookouts. I’ve said it before, but being from Buffalo, normally the “buffalo” flavor isn’t really our thing, but on a whim, I gave these burgers a try. Man, am I glad I did, though I never should have doubted how amazing they would be, since the recipe comes from a Buffalo-native! The burgers themselves have the perfect amount of spiciness, and the coolness from the slaw on top brings everything together to make one outstanding burger for your next cookout. Placed on homemade whole wheat burger buns, this easily has become one of our favorite burgers! 

For the Burgers
2 1/2 tablespoons Butter (I used less)
1 Onion, finely diced
2 Garlic Cloves, minced
1 pound Ground Chicken Breast
2-4 tablespoons Hot Sauce, to taste (I used Frank’s)
3/4 teaspoon Salt
1/4 teaspoon Black Pepper

Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute, stirring constantly. Cool slightly. In a large bowl, add the onion mixture, chicken, hot sauce, salt, and pepper. Combine the mixture with your hands, being careful not to over-mix. Divide the mixture into four portions and shape each into a patty. Grill the burgers until the chicken has cooked completely, being careful not overcook. Place each burger on a bun and top with slaw (recipe below).

For the Slaw
1/4 cup Mayonnaise
1/4 cup Greek Yogurt
1-3 teaspoons Hot Sauce, to taste (I used Frank’s)
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
3 Celery Stalks, thinly sliced
1 Carrot, shredded
4 Scallions, thinly sliced
3 ounces Blue Cheese, crumbled

In a large bowl, combine the mayonnaise, yogurt, hot sauce, garlic powder, salt, and pepper; stir well. Add the celery, carrot, and scallions and stir until coated with the sauce. Gently fold in the blue cheese crumbles. Add additional salt, pepper, and hot sauce, to taste. 

SOURCE: An Edible Mosaic

Monday
Sep302013

Chicken Yakitori Rice Bowl

Chicken yakitori

September is on its way out, and with it comes another Secret Recipe Club reveal day. This month, I was assigned to Life on Food, a lovely blog written by Emily. Since fall is such a busy time for me, I'm always on the look out for simple and quick weeknight meals. Stir fry generally fits both of those requirements, which is why as soon as I saw this recipe when I was going through Emily's blog, I knew it was the one for me. This dish definitely delivered! Not only was it quick, but it was absolutely delicious, and it used ingredients that we almost always have on hand! While we used snow peas as the recipe was written, I think that just about any vegetable could have been substituted, such as broccoli or bell peppers, to suit your tastes. If you are looking for a delicious quick stir fry dish, look no further and get cooking! Thanks for the delicious recipe, Emily! 

1 cup Basmati Rice
1/4 cup Soy Sauce
1/4 cup Mirin
3 tablespoons Sugar (I cut it down to 1.5 tablespoons)
1 tablespoon Rice Vinegar
2 tablespoons Chicken Broth
3 teaspoons Peanut Oil, divided
1 pound Chicken Thighs, boneless and skinless
8 ounces Snow Peas
1 bunch Scallions, sliced

Make the rice according to package directions and set aside. Meanwhile, combine soy sauce, mirin, sugar, rice vinegar, and chicken broth in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer for about 3 minutes; remove from heat. Heat a wok over medium-high heat. Add 2 teaspoons of the oil and swirl to coat. Add the chicken thighs and cook until browned, about 3 minutes per side. Transfer the chicken to a cutting board and cut into 1-inch strips. Return the wok to medium-high heat and add the remaining teaspoon of oil to the pan. Add the snow peas and scallions and sauté for 2 minutes. Add the soy sauce mixture and chicken to the wok and cook until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently (about 2 minutes). Divide the rice between bowls and top with the chicken mixture. Serves 4.

SOURCE: Life on Food

 

Wednesday
Aug282013

Crispy Egg Noodles

Crispy Egg Noodles

Joel has a pretty sweet work schedule. During the summer, he is off on Fridays. Since I am home too, we try to take advantage of the time and go out for lunch together. We started our Friday lunch date series off at a new-ish noodle bar. While they are known for their pho, another dish on the menu caught my eye. Upon the waiter's recommendation, I ended up ordering crispy egg noodles and have not been able to stop thinking about them ever since. The texture of the fried noodles paired with stir fried vegetables and delicious sauce makes for one pretty amazing dish. After a few weeks had passed, I kept suggesting we go back to the noodle bar for lunch, but since summer is so short and there were so many other places we wanted to try, we weren't able to get back. Saddened by the thought that I couldn't order my crispy noodles, I searched for recipes to see if I'd be able to make it at home. Luckily, I found one that was quite simple and absolutely delicious! Now that I know I can make crispy noodles at home whenever I have a craving, maybe the next time we go to the noodle bar, I can try their famous pho!

For the Chicken
8 ounces Chicken Breasts, cut into thin strips
1 Egg White
2 teaspoons Cornstarch
1 teaspoon Salt
1/2 teaspoon Ground White Pepper

In a medium sized bowl, whisk together the egg white, cornstarch, salt, and white pepper. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes.

For the Noodles and Sauce
8 ounces Thin Egg Noodles
Peanut Oil
1 Zucchini, sliced into half-moons
1 Red Pepper, thinly sliced
1/2 Onion, thinly sliced
1 Jalapeño, thinly sliced
2 tablespoons Mirin
1 1/2 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1 1/3 cups Chicken Stock
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 tablespoon Cornstarch
1 1/2 tablespoons Water
3 tablespoons Scallions, thinly sliced

Cook the noodles according to package directions. Drain well and set aside. Heat a frying pan over high heat and add 1 1/2 tablespoons of oil. Evenly spread out a handful of noodles in the pan, turn the heat to low, and allow the noodles to gently fry for 4-5 minutes, or until golden brown and crisp on the bottom. Gently flip the noodles over, adding another 1 1/2 tablespoons of oil to the pan. Cook for another 4-5 minutes, or until they are golden brown and crisp on the bottom. Remove from the pan and drain on a paper towel. Repeat with remaining noodles (recipe makes 4 servings). Meanwhile, heat a wok over high heat and add 1 teaspoon of oil. Add the chicken strips to the wok and cook until the chicken is golden brown and cooked through. Remove the chicken from the wok, add the vegetables, and stir fry until crisp-tender; remove the vegetables from the wok. In a small bowl, make a slurry with the cornstarch and water. Add the mirin, oyster sauce, soy sauce, chicken stock, salt, and pepper to to wok and bring to a boil.  Reduce the heat, whisk the slurry into the wok, and bring to a simmer. When the sauce has thickened slightly, return the chicken and vegetables to the wok and stir to coat in the sauce. To serve, place the crispy noodles on a plate and spoon the chicken, vegetables, and sauce over the top. Garnish with sliced scallions. 

SOURCE: BBC Food

Monday
Aug262013

Avocado Cilantro Chicken Salad

Avocado cilantro chicken salad

First of all, I want to apologize for the dark picture; I made this for dinner on a Wednesday, Joel didn't come home from sailing until 10pm, and I didn't think that it would look nearly as appetizing the next day after the avocado had time to oxidize. Now that thats out of the way...Today is the last Secret Recipe Club reveal day of the summer. Though I'm sad to see summer go, I'm looking forward to getting back to a routine once school starts. This month, I was assigned to Jaime's blog, Mom's Test Kitchen. Jaime is a wife and mom of a sweet little girl, yet she still has time to participate in (and host) several different recipe round-ups quite regularly. I don't know how on earth she has the time or energy, but I'm glad she does because she has quite the collection of great recipes on her site! I happily searched through her blog and came across this interesting twist on a classic dish. Swapping out mayo for a healthier fat like mashed avocado is definitely something I never would have thought of on my own, but it really gave the chicken salad a nice flavor and made me feel a little healthier eating it. If you are bored with traditional chicken salad, I highly recommend giving this fun twist a try. Thanks, Jaime, for showing me how to use avocado as a delicious substitute in a classic favorite!

2 cups Chicken, cooked and shredded (I used 2 small breasts)
2 tablespoons Scallions, chopped
1 tablespoon Red Onion, minced
1/2 cup Cilantro, chopped
1 Avocado, mashed
Pinch of Garlic Powder
Pinch of Chili Powder
Pinch of Ground Cumin
Juice from 1 Lime
Salt and Pepper, to taste

In a bowl, combine the chicken, scallions, red onion, cilantro, and avocado. Squeeze the lime juice over the bowl and mix. Season with salt, pepper, garlic powder, chili powder, and cumin. 

SOURCE: Mom's Test Kitchen 

Thursday
Jul252013

BBQ Quinoa Salad

Bbq quinoa salad

Last week, Joel and I were on vacation in Newport, Rhode Island. Being on vacation was great, and I ate my weight in fresh seafood which was amazing, but eating out twice a day for a week did get a little old. Of course, as soon as we got home, we proceeded to eat out two more days rather than go grocery shopping…we are so lazy sometimes! Wanting to put an end to that, I reluctantly got myself out of vacation mode, threw together a somewhat healthy menu and went grocery shopping. This meal, being one of the first to go on the menu, was outstanding! It was a simple, one-dish kind of meal that was really quite easy to prepare, feeds a crowd (probably a good 6 people), and leaves you full. It was the perfect dish to transition into cooking at home again. 

2 cups Cooked Quinoa (1/2 cup dry quinoa + 1 cup water = 2 cups cooked)
4 slices Thick Cut Bacon, chopped
1 Red Onion, sliced
2 Garlic Cloves, minced
2 Chicken Breasts, cut into pieces
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion Powder
1/3 cup BBQ Sauce, plus more for drizzling
1 cup Cooked Chickpeas (I used canned)
1 cup Corn Kernels (I used 2 cobs)
1 jar (12 ounces) Roasted Red Peppers, drained and chopped
1/2 cup Cilantro, torn
4 Scallions, sliced

In a large, nonstick skillet over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain. Add the onions to the skillet and coat in the rendered bacon grease. Cover the skillet, reduce the heat to low, and cook the onions until they begin to caramelize, about 10-15 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds, then remove the onion and garlic to a bowl and set aside. Season the chicken with salt, pepper, paprika, and onion powder. Add the chicken to the empty skillet over medium-high heat and cook until it is browned and golden on all sides, about 10 minutes. Once the chicken is cooked through, stir in the BBQ sauce and reduce the heat to low. Add the cooked quinoa, onions with garlic, chickpeas, corn, red pepper, and half of the cilantro and scallions. Toss well to mix. Stir in the bacon, reserving a handful for topping. Serve and garnish with the remaining cilantro, scallions, and bacon.

SOURCE: How Sweet It Is